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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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What an intriguing and tasty side dish. Anything stuffed seems to impress guests. Ingredients:
6 medium tomatoes |
1 lb lean ground beef |
1 medium onion, chopped |
2 teaspoons dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup cooked rice |
1/2 cup shredded low-fat cheddar cheese |
1 egg, lightly beaten |
Directions:
1. Cut a thin clice off the top of each tomato and discard; remove core.
2. Carefully scoop out pulp, leaving a 1/2 inch shell.
3. Reserve 1 c. pulp (discard remaining pulp or save for another use).
4. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
5. Stir in the basil, salt, pepper, and reserved tomato pulp; bring to a boil.
6. Reduce heat; simmer, uncovered for 10-12 minutes or unti the liquid has evaporated.
7. Stir in the rice, cheese, and egg; heat through.
8. Spoon into tomato shells.
9. Place in a shallow 2 qt. baking dish coated with nonstick cooking spray.
10. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
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